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All's well that ends well, and thanks for updating.

He grew legs and now squints.

Pretty sure no American beer ever travelled to India. I can accept that American IPA is a "style" of beer, but really, gotta be a token homage at best. There's more that its not like (when compared to a true IPA) than it is like. Personally, I hate the grassy effect from dry hopping. I'd rather...

Further proof that you can't take the brewing out of the brewer. About ingredients, the main change you'll notice is the proliferation of new hop varieties. Many, but by no means all, are assertive and suited to American ale styles.

Anyone who gets Netflix should check out the film about a chile-eating contest. The people starring in it, which include one Aussie, would likely not detect the effects of one habanero in a batch of beer.

It depends. A three-day limit might be advisable if you're using a massive amount of dry hops, as in an NEIPA. How do you remove the hops?

Yes, wait until active fermentation has slowed down. How long is ideal? There is much conflicting advice out there, but very little of it takes account how soon the beer is chilled after bottling or kegging. It probably matters. My practice and advice to bottlers is to dry hop only a day or...

NEIPAs are all about fruity note from both hops and yeast. Background, noncompeting flavours are good, but not strong notes that distract palates. Subtle malt tastes work in about any American ale. whether it's more or less hoppy.. Carafa, F'get about it. Roast flavours are not only out of...

After primary fermentation with a less attenuative yeast like Windsor, a contaminating yeast might chew up maltotriose in bottles. But NE yeast attenuates fairly well. Scratch that hypothesis.

Warm temps rouse yeast and facilitate carbonation. Recommended temps for lager yeasts apply to the main fermentation, give the best quality therein, but only slow bottle carbing. After carbing, chill, With occasional exceptions the brewers who end up pitching yeast to carb first lagered in...

Unless your fermenter is designed to prevent it, you'll get a little O2 intake and oxidation. At that much intake the effects will be small. Noticeable, maybe--I've never seen a side by side comparison. Let's just say that those who can exclude oxygen at that stage, say, by pressure fermenting...

Hard to tell what happened. What was the yeast? Did you bulk prime?

I hear the beer's taste improves after the first swig. Reportedly, the aptly named Rogue Brewery brewed a beer with yeast cultured from a woman's pubic hairs. It got good reviews, but I wonder if the yeast wasn't a house yeast gone feral. The woman worked on the line there.

I'd gladly drink it, but I'm in Geelong. Since I haven't used Eclipse, and you're now showcasing it, I would be interested in hearing how it come out.

Could be one or more of several factors:, but you'd need large error to come up that short. Troubleshoot your new rig. Could it have created hot and cold pockets within the mash? Your liver may actually thank you. Weanwhile. check all the instruments you use before you brew again.

Nothing fundamentally wrong with that chart. If the instructions are to make up volume to 22.5L, some of those abv estimates seem too high even after sugar additions for carbonation are taken into account. The Red IPA uses a lot of dextrose. I'd sub a kg of dried malt extract for 800g of the...

Tell us your tastes, which presumably take in more that VB or you wouldn't be asking.

Even if you add the wort, I'd still raise the temp at first.

Mark, we don't know the batch size. If it's 20+ L a single pkt without making a starter would be an underpitch. Add, as you say, yeast death due to temperature change and a very long lag is quite plausible. Still, no action five days in and after a second pitch? I dunno. Prodrunk, the batch is...

What do you mean by no signs of life? Can you see into the fermenter? Are you going by action in an airlock? Check the specific gravity. If that is still near 1.051., both pkts of yeast were dead.